Carbohydrates, totalCarbohydrates, of which polyolsCarbohydrates, of which sugars

31.7g15.2g9.8g

Sodium (salt)Fibre

0.24 g16.5g

What is Stevia?

Stevia is short for Stevia rebaudiana Bertoni. It is a small green plant originating from the border area between Paraguay and Brazil. Its leaves contain stevioside, a strong sweetener that is up to 300 times sweeter tasting than ordinary sugar. The plant itself contains rebaudioside A, among other things, which is even sweeter than stevioside and has less of a bitter aftertaste.

Is Stevia safe?

Yes, research shows that Stevia is perfectly safe. Despite 10 years of research into potential downsides in quantities, no adverse effects are known of to date. On the contrary even, health benefits have been demonstrated with intake in higher quantities. The EFSA, the European Food Standards Agency, is also convinced of this and has officially approved the use of Stevia.

Why are we hearing about Stevia only now?

Stevia has actually been used for centuries as a natural sweetener in countries such as China, Japan, Korea, Taiwan, Israel, Uruguay, Brazil and Paraguay. In Japan for instance Stevia is added to soft drinks as a healthy replacement for aspartame.

Due to the availability and the emergence of cheaper sugar and synthetic sweeteners, the effect of Stevia remained a well-kept secret in Europe.

In view of the socioeconomic importance of these sectors, over the past 10 years the politicians have reviewed the policy on sugar subsidies, resulting in refineries being closed. This has created a gap for Stevia.